Crumbl’s Buckeye Brownie Cookies: Made at Home
- 1 1/2 cup softened butter
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tablespoons corn syrup
- 1 tablespoon vanilla extract
- 3 3/4 cups flour
- 1 cup cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cup semi-sweet chocolate chips
- 1/3 cup softened butter
- 1 1/2 cup peanut butter
- 1 1/2 tablespoon milk/cream
- 1 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Preheat the oven to 350°. Prepare cookie sheets with parchment paper. In the bowl of your stand mixer, cream together the butter and sugars until light in color and fluffy. Add in the eggs, corn syrup, and extract. Mix until combined. Then add in dry ingredients. Mix until combined. Finally, gently mix in the chocolate chips.
Divide the dough out into 12 equal portions. Roll each portion into a ball then gently flatten it with the palm of your hand so it looks like a hockey puck. Place 6 cookies per tray. Bake for 15-17 minutes or until the cookies start to crack and the centers of the cookie no longer look wet.In the bowl of your stand mixer, cream together the butter and peanut butter. Add in the wet ingredients and mix until creamy. Slowly add in the powdered sugar, mixing until incorporated. You will have a thick, peanut butter dough-like mixture. Divide the mixture into 12 equal sections. Roll each section into a ball and then gently press until flatten like a disc. Press each flattened peanut butter disc onto the center of each cookie while still warm. So they adhere.
- In a microwave-safe bowl heat the cream for 30 seconds at a time, stirring after every 30 seconds, until hot. Pour in chocolate chips mix so all the chips are submerged. Let sit for 5 or so minutes and stir again until the chocolate is melted.Spoon the melted chocolate on top of the peanut butter layer. Let cool and harden.